Greek Orzo Salad

5 from 6 votes

Greek Orzo Salad

This Greek Orzo Salad is fresh, vibrant, and full of Mediterranean flavor! Tossed with tomatoes, cucumber, olives, chickpeas, feta, and a zesty red wine vinaigrette — it’s quick, easy, and perfect for any occasion.

Prep Time15

Cook Time0

Total Time15

Course: Orzo recipes, Salad recipes

Cuisine: American

Keyword: greek orzo pasta salad, greek orzo salad

Servings:

Author: Tatiana

Ingredients

For the Orzo Salad:

1 pound orzo pasta
2 cups cherry tomatoes halved
1 large English cucumber sliced in half lengthwise, then cut into half-moons
1 cup Kalamata olives pitted and slices
1 large red bell pepper seeds removed and diced
1 15.5-ounce can chickpeas, drained, rinsed, and patted dry
1 small red onion sliced
1 cup feta cheese crumbled

For The Dressing

⅓ cup olive oil
2 cloves garlic minced
3 tablespoons red wine vinegar
½ tablespoon lemon juice freshly squeezed
1 teaspoon dried oregano
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper or to taste
2 tablespoons Kalamata olives finely chopped

Instructions

Cook the orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to the package directions until al dente, adding about one extra minute for a softer texture. Drain and rinse under cold water to stop the cooking process, then drain well again.
Make the dressing: In a large mixing bowl, whisk together the dressing ingredients until well combined.
Assemble the salad: Add the cooked orzo, cherry tomatoes, cucumber, olives, red bell pepper, chickpeas, and red onion to the bowl with the dressing. Toss everything together until evenly coated.
Finish and serve: Taste and adjust seasoning with more salt or lemon juice if needed. Gently fold in the crumbled feta cheese just before serving.
Optional: For the best flavor, chill the salad for 30 minutes before serving to let the flavors meld. Garnish with extra feta or fresh herbs if desired.

Notes

Rinse the orzo after cooking to keep it light and prevent clumping.
Chill the salad for 30 minutes before serving — it helps the flavors blend beautifully.
Add the feta just before serving so it stays fresh and crumbly.
This salad keeps well for 3–4 days in the fridge — perfect for meal prep!

Nutrition